Creamy Asparagus and Leek Soup

The local asparagus season is almost over and I haven’t published a recipe that contains that gorgeous spring vegetable. The other day there was asparagus in my fridge and I decided I had to make a recipe for my blog.

I found this beautiful asparagus soup recipe and I decided I would make it with some adaptations. I wanted something in a hurry so I didn’t roast the asparagus. I also wanted a little lighter soup, so I didn’t use any butter or sour cream. Even without heavy cream soup it still tastes incredibly delicious. And what is best, it’s easy to throw together and healthy.

It won’t take you more than 20 minutes to make. For a little creamier and thicker texture, I blended in some rolled oats. I like small vegetable chunks in creamy soup, that’s why I didn’t blend the whole soup, but I left pieces of unprocessed asparagus and leeks. That way you get creamy and chunky soup all at once.

I often use organic bouillon cubes for soups. In my opinion, they taste good and are more convenient than soup broth. I always use organic soup cubes because nonorganic usually contains monosodium-glutamate, which is not the best choice for a healthy diet. I garnished creamy asparagus and leek soup with black salt and wild garlic blossoms. Black salt is just regular sea salt with added activated charcoal. It tastes just like common sea salt, but it works beautifully as decoration.